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Ultra-processed foods responsible for majority of UK adolescents’ calorie intake
New research from Cambridge and Bristol has found that roughly two-thirds of UK adolescents' daily calorie intake comes from ultra-processed foods.
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Researchers find flaws in pork labelling schemes
Pork labelling schemes are “not helpful” when it comes to helping consumers making informed buying choices, according to researchers from various universities.
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Deprived areas have unhealthiest food options, claims research
University of Cambridge scientists leverage AI to assess menu healthiness across British food outlets, revealing disparities in deprived areas, posing a double burden.
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Do conservation policies risk global biodiversity damage?
Two academics from the UK have warned that ‘green’ farming policies may accelerate global biodiversity loss.
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Dog health at risk from shotgun pellets in raw pheasant pet food
Researchers have studied samples of raw pheasant dog food and have claimed that “the majority” contained “high levels of lead”.
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Scientists make advancements in engineering crop research
Researchers have made “significant advances” towards understanding why certain crops are better at generating a higher yield than others.
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Study links fruit and veg supply issues to raised blood pressure
Researchers have claimed that lower income countries that have a reduced availability of fruit and vegetables are at risk of higher levels of raised blood pressure.
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Carbon emissions from fertilisers could reduce by 80 percent by 2050
Researchers from the University of Cambridge have said carbon emissions from fertilisers could be reduced to one-fifth of the current levels by 2050.
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UK soft drink taxes linked with decreased obesity in girls
A study has found there to be an eight percent reduction in obesity in girls coinciding with 2018 soft drinks industry levy.
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Mars and the Lindau Nobel Laureate Meetings
Nici Bush of Mars offers some insight into what happens at the Nobel Lindau meetings and what they mean for the food and beverage industry.
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Forget RoboCop, it’s all about robot chef
How do you like your eggs in the morning? An intelligent machine may have the answer as researchers from the University of Cambridge have trained a robot chef to taste and cook an omelette.
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Britvic and Xampla form packaging partnership
Soft drinks business Britvic is joining forces with University of Cambridge-backed technology company, Xampla, in a partnership to create sustainable packaging which retains vitamin D more effectively.
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Researchers create plastic alternative from “vegan spider silk”
The Cambridge University team’s research is usually based around Alzheimer’s Disease, yet they have inadvertently managed to develop a possible substitute for single-use plastic.
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Do kelp and maggots offer a solution to global malnutrition?
14 May 2021 | By
Novel foods have to be a part of the solution if the world is to solve the problem of malnutrition – that’s according to researchers from the University of Cambridge.
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The making of a superfood? The key relationship at the heart of kefir
Research teams from around the world have been investigating how kefir is made and how can it be made more appealing for consumers.
